Dill Pickles
8 pounds 4-6 inch cucumbers, cut lengthwise into halves3/4 cup sugar
1/2 cup canning salt
1 quart vinegar
1 quart water
3 Tablespoons mixed pickling spices
dill (1 head per jar)
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Wash cucumbers; drain. Combine sugar, salt, vinegar, and water in a large sauce pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch headspace; put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes in a boiling-water canner.
**If you haven’t canned in the past, I suggest obtaining a copy of the Ball Blue Book of Preserving or contacting your local extension agent for canning instructions.**
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Recipe from: Ball Blue Book of Preserving
pitchfork & crow 